How to Make Classic Sausage Gravy

Biscuits and Gravy is a favorite dish around here – and made more often for “Breakfast for Dinner” than for actual breakfast! Here is how to make this simple partner for your biscuits.

In a skillet, begin cooking a pound or so of your favorite bulk breakfast sausage. I’m using some of the moose sausage we had our butcher put together for us. Cook this over medium heat, breaking apart the bits of meat as you go. Cook this, stirring often until it is completely cooked through.

Sprinkle 1/4 cup of flour over the top of the meat, stirring it all in.

Stir in 3 cups of milk. I always use whole milk, but you can use 2% if that is what you have at home.

Continue to cook this over medium heat, stirring continually until it comes to a gentle boil. Let it bubble for 1 minute, and remove it from the heat. Add a little black pepper if you like. That is it!

The gravy will thicken a little more as it cools, but that is all it takes to make this classic breakfast gravy.

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Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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